SOUR CREAM CHICKEN PAPRIKA
My father would make this when I was a child. When I make it now, it reminds me of home. It is a milk, rich and creamy recipe. My family's all time favorite! A one-skillet dish. Serve over hot cooked egg noodles or rice, if desired.
Provided by DEME
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
- Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 8.6 g, Cholesterol 104.9 mg, Fat 23.3 g, Fiber 2 g, Protein 30.1 g, SaturatedFat 11.3 g, Sodium 430.9 mg, Sugar 2.1 g
CHICKEN IN SOUR CREAM PAPRIKA SAUCE
This is a favorite family meal I serve often during the chilly winter months. Warm, comforting, and fairly easy to fix. Purists beware -while this may remind some of vaguely of a Hungarian Paprikash dish, this is NOT at all claiming to be a traditional recipe - just a comforting chicken dish in a creamy, red sauce that I like to serve over steamed dumplings. You may also serve this over buttered egg noodles, if you choose. If you use fresh mushrooms in this, I recommend peeling off their outer skin first so they do not release so much water.
Provided by HeatherFeather
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Lightly dust chicken chunks with some flour- just enough to coat.
- Set a large nonstick stock pot on medium-high heat and add a tsp or two of oil (a little more if your pan is not nonstick)- just enough to prevent sticking.
- Sauté chicken in the pan just to brown lightly on all sides- not to cook all the way through yet.
- Remove from pan using a slotted spoon and set in a covered dish to keep warm.
- Add onions and mushrooms to the pan and sauté until lightly browned, adding another tsp of oil only if needed.
- Add tomato soup (undiluted), then fill the soup can halfway with water and add that water to the pan.
- Stir in sour cream, the bay leaf, 1/2 tsp salt, 1/4 tsp black pepper (or to taste), and 2 tsp of paprika, either sweet or spicy (in this I prefer the sweet)- your choice.
- Add chicken chunks back to the pan, stir, cover pan, and lower heat and let simmer approximately 30-45 minutes, or until the chicken is cooked all the way through and is tender (meanwhile, start cooking your dumplings/noodles).
- Check the seasonings, adding a bit more salt, pepper, and/or paprika only if needed.
- Remove bay leaf and serve ladled over freshly cooked dumplings or hot buttered egg noodles in bowls.
Nutrition Facts : Calories 256.4, Fat 12.5, SaturatedFat 5.3, Cholesterol 92.6, Sodium 555.2, Carbohydrate 9.6, Fiber 1.2, Sugar 6.2, Protein 26.5
PAPRIKA CHICKEN WITH SOUR CREAM GRAVY
Make and share this Paprika Chicken With Sour Cream Gravy recipe from Food.com.
Provided by Mysterygirl
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a ziploc baggie, combine flour and seasonings.
- Add chicken and shake to coat.
- Melt butter in a large skillet.
- Brown chicken in butter, about 4 minutes per side.
- Add soup and onions to skillet.
- Cover and cook over low heat for 10 minutes or until internal juices of chicken run clear.
- Stir in sour cream.
- Serve with mashed potatoes or rice.
SOUR CREAM CHICKEN PAPRIKA
While my host parents are in Bali for a holiday, I tried to practice cooking most of night and I was looking for sour cream recipe last night. and I found lovely recipe in internet. It says chicken breast but I had only chiken thighs on hand so I used them instead chicken breast also, I added mushroom and sweet red pepper and served with rice. Chicken was nice and tender the sauce was nice and rich & goes really well with rice!!
Provided by tomoko matsunaga
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- You can leave breats whole or cut them up, whatever your preference.
- In a large skillet, fry chicken in oil until cooked through and juices run clear.
- Remove chiken from skillet and set aside.
- Add butter and onion to skillet.
- Saute onion until translucent, not brown.
- Add paprika and salt and stir.
- Then add stock and bring all to a boil, reduce heat to simmer and add the sour cream mixture (to smooth sour cream lumps, use a whisk.) Add reserved chiken to skillet and simmer in sauce until chiken heated throgh and sauce has thickened.
- (if sauce doesn't seem to be thickened enogh, add little bit more flour and stir well).
Nutrition Facts : Calories 413.4, Fat 25.3, SaturatedFat 12.1, Cholesterol 109.8, Sodium 603.7, Carbohydrate 13.3, Fiber 1.9, Sugar 4.1, Protein 33.1
CHICKEN PAPRIKA WITH SOUR CREAM
A delicious chicken recipe for tonight's dinner. This takes a little time to cook, but it's so easy and very tasty. Serrano chilis definitely bring the heat, but the sour cream adds a tang and creaminess. Chopped parsley on top for a pop of fresh flavor and you have a fantastic dish.
Provided by Carol Perricone
Categories Other Main Dishes
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Heat olive oil in a deep, large skillet. Sprinkle chicken with kosher salt and arrange skin side down in skillet. Reduce heat to medium and cook 20-25 minutes, until dark, golden brown, turning chicken once after 15 minutes. Transfer chicken to a plate.
- 2. Cook onion, chilis, garlic, and 1/4 tsp salt in pan drippings for about 3-4 minutes, stirring until tender. Stir in paprika and cayenne pepper, cook 1 minute.
- 3. Add chicken stock and bring mixture to a boil; return chicken to skillet. Reduce heat and simmer, partially covered for 20 minutes or until chicken is done.
- 4. Transfer chicken to a serving dish. Reduce heat to low, whisk the sour cream in pan drippings and cook until warm. Do not let the mixture boil. Spoon sauce around chicken, and sprinkle with parsley. Enjoy!
SOUR CREAM CHICKEN PAPRIKA
Steps:
- You can leave breasts whole or cut them up, whatever your preference.
- In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
- Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock.
- Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.
EASY CHICKEN PAPRIKA WITH SOUR CREAM
Steps:
- 1. Mix the paprika, onion powder, sour cream and salt together in a small bowl. 2. Saute bell pepper on high heat. Make it blister a bit Remove from pan 3. Saute thighs until cooked. 4. Add 1/3 C water to steam up brown bits in bottom of pan 5. Add bell pepper and sour cream mixture. 6. Heat and season to taste with salt.
SAVORY CHICKEN PATTIES IN CREAMY PAPRIKA-SOUR CREAM SAUCE
This recipe comes from the New York Times International Cookbook, which was published in 1971. I recently rediscovered this cookbook languishing on my bookshelf. I had a note on this recipe from 1974 -- can you imagine? The original recipe bears the name of a Russian innkeeper who was famous for this dish, or so the recipe introduction says. Anyway, it's quite an elegant and delicious way to use humble ground chicken.
Provided by Jainagirl
Categories Poultry
Time 1h
Yield 4 patties, 4 serving(s)
Number Of Ingredients 16
Steps:
- Form chicken into 4 oval patties about 1/2" thick. Dredge patties in flour, then egg, then bread crumbs, gently pressing breadcrumbs on. Place on a rack and chill in refrigerator for about 30 minutes or 15 minutes in a blast chiller.
- Combine about 1 tablespoon vegetable oil and 1 tablespoon butter in a saute pan. When bubbly, add breaded chicken patties. Saute until golden. Flip. Saute until golden. Remove to an oven safe dish. Add more butter and oil if needed during sauteing. Finish cooking patties in a 350 degree oven for about 10 minutes. Test with a meat thermometer for doneness. Meanwhile, make the sauce.
- For sauce:.
- Make a roux with the butter and flour in a small saucepan. Allow to bubble gently over low heat, about 2 - 3 minutes, stirring constantly with a wire whisk. Add paprika, thyme, chicken stock, heavy cream, cognac or sherry and lemon juice, whisking constantly. Allow the mixture to come up to a boil, reduce heat and allow to thicken, about 2 - 3 minutes. Thin if needed with additional chicken stock. Remove from heat. Add sour cream and blend thoroughly. Keep warm, but do not allow to boil.
- Place cutlets on a bed of cooked egg noodles, pour sauce over all and serve.
Nutrition Facts : Calories 741.5, Fat 23.9, SaturatedFat 9.5, Cholesterol 206.5, Sodium 516.1, Carbohydrate 87, Fiber 5, Sugar 4.5, Protein 42.8
CHICKEN PAPRIKA IN SOUR CREAM GRAVY IN AN INSTANT POT RECIPE - (4.4/5)
Provided by lindaauman
Number Of Ingredients 14
Steps:
- Add butter to Instant Pot, turn to saute' until hot. Mix flour, salt, pepper and paprika on a plate. Dip chicken breasts in seasoned flour, coating well. Add chicken to cooker, lightly browning on both sides. Using tongs, remove chicken from pot. Add onion and cook/stir until translucent; add garlic and cook for 1 minute. Return chicken to pot and pour chicken broth to cover. Lock lid, set to high, and cook 8 minutes. Let pressure release naturally 10 minutes before quick releasing remaining pressure and safely removing the lid. Use tongs to set aside chicken breasts. Make sauce by using saute' setting on high with the lid off, and wait until cooking liquid is simmering. Thoroughly combine sour cream and cornstarch, then slowly stir into simmering liquid until fully integrated and sauce is creamy and thick. Salt and pepper to taste. Pour some sauce over chicken and serve topped with parsley and a pinch of paprika. Excellent over rice. This is from Bob Warden's "Slow Food Fast" book.
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